It's a Great Season to say Phuc Yea
Miami’s premiere destination for Vietnamese-Cajun cuisine by partners Cesar Zapata and Aniece Meinhold, debuts new brunch, dinner and cocktail menus for the spring/summer seasons. Wearing both hats as co-owner and Executive Chef, Cesar Zapata helms the kitchen, where he creates Phuc Yea’s signature Vietnamese-Cajun fare and updates the dish offerings twice a year.
Featured on the brand new seasonal dinner menu are must-try small plates like the Baby Bok Choy with ginger, garlic, oyster sauce, herbage and crispy garlic ($12); Bodega Style Cold Sesame Noodles with fresh egg noodles, peanut sesame dressing, shaved vegetables, herbage and crispies ($14); and Soft Shell Crab Bao Bun with salt ‘n pepper, pickles, jalapeño, sriracha remoulade and crispies ($12). Larger plates focus on larger meat cuts such as the Pho spiced Smoked Short Rib, spiced seasonal fruit salad and fish sauce caramel ($38); Cast Iron Roasted Lemongrass Cornish Hen with seasonal pickled fruit, Thai bird chillies, herbage and nuoc cham ($24); and Osso Bucco with veal shank, brisket, sliced flap, meatballs, herbage, noodles, bean sprout, hoising/sriracha (MP).
Classic favorites have remained, including the Green Papaya Salad with crispy shallot, dried shrimp, carrot, peanuts, herbage, and nuoc cham ($14); Crispy Imperial Roll “Cha Gio” with shrimp, pork, crab, woodear mushroom, carrot and jicama ($10); Wok Tossed Gulf Prawns with head on Florida Shrimp, 1 pound U10, choice of garlic butter cajun, herbage, corn, andouille, potato and crispies; Caramel Cod with fish sauce caramel, scallions, Thai bananas, herbage and crispies; Veggie Curry with eggplant, exotic shrooms, baby bok choy, sweet potato and tofu ($22) and Seafood Curry with shrimp, octopus, scallops, clams, daily catch, shrooms, sweet potato, tofu, herbage and green curry ($29).
Complementing the dinner menu are the new curated craft Vietnamese-inspired cocktails, which changes twice a year. New seasonal sips ($14) include the General Tran Salute, a rum old fashioned with Havana Club Blanco, Jojo Baimudan white tea, lemon grass syrup and orange bitters; Phuc It, Just Eat Me, a strawberry daiquiri with Havana Club Blanco, Lustau Amontillado Sherry, holy basil and lime; Lady Boy from Hanoi, a cucumber martini with Ketel One cucumber mint vodka, green Chartreuse, cucumber, cilantro and lemon essence; and Tear of a Tiger’s Eye, an eastern sour with Old Grand Dad bourbon, Toki Japanese whiskey, house made almond orgeat, lime, tiki bitters and flaming lime.
For a fun sip, Phuc Yea introduces the whimsical Teabag’d cocktails ($15) – tea-based cocktails with tapioca pearls served in clear pouch bags. Flavors include Diplo’s Revenge with Ron Diplomatico planas/mantuano/reserva, jojo sensei green tea, mango, fresh mint, lime and passion fruit boba pearls; Booby Trap with Ron Zacapa, Banks 5 Year White Rum, lychee, lime, jasmine tea and lychee boba pearls; and Phun as Phuc with Havana Rum Clasico, Ron Diplomatico Añejo, spiced black tea “Thai style,” sweetened soy milk and mango boba pearls.
Also new, large dining parties can now order For the Table ($65) pitchers, which includes the Mezcalita with Vida Mezcal, reposado tequila, St. Germaine Elderflower, lime, black sesame salt and mint; East Meets 305 with Banks 5 Year white rum, matcha green tea, assorted citrus, all spice, star anise, tiki bitters and nutmeg; and Skinny Bitch with new Amsterdam infused lemongrass vodka, domaine de canton ginger liqueur, ginger, lemon, and cucumber soda. Each pitcher serves 4-6 drinks.
The restaurant offers Happy Hour Monday through Saturday from 6 pm – 8pm and a Pho Wednesday special. Starting April 4, the hotspot will launch their annual Crawfish Boil available the first Thursday of every month for the spring season, and Babes & Booze a monthly guided tasting series.